BANANA CREAM PIE WITH SALTED BOURBON CARAMEL SAUCE
worth it? not sure. this pie took me far too long to make and I completely killed two parts of the recipe which resulted in two extra days of cooking, and of course cooling. by the time I had everything in order to complete assembly the bananas had gone too ripe for my liking. emergency trip to the grocery store number... I lost count.
peanut shortbread crust:
1 1/4 C. unsalted, dry-roasted peanuts
1/2 C. all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. baking soda
1/4 C. packed light brown sugar
1/4 C. sugar
2 TBSP. (1/4 stick) unsalted butter, room temp
1 large egg yolk
1/4 tsp. vanilla extract
vanilla pastry cream:
2 C. whole milk
3/4 C. heavy cream, (with 1/4 C. at room temp)*
1/2 C. sugar
3 Tbsp cornstarch
2 tbsp all-purpose flour
1/4 tsp kosher salt
5 large egg yolks
1/4 C. (1/2 stick) unsalted butter, cut into 1/2" cubes
1 tsp vanilla extract
peanut crust directions:
preheat oven to 350.
pulse peanuts in a food processor until coarsely ground. transfer 1/4 C. of ground nuts to a small bowl; cover and set aside for garnish. pulse remaining peanuts until peanut butter forms, about 2 minutes.
whisk flour, salt, and baking soda in a medium bowl. using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. beat in egg yolk and vanilla, occasionally scraping down the sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). gradually add the dry ingredients; beat just to combine (do not over mix). gather dough with your hands, place in pie dish, press evenly onto bottom and up sides of dish. bake until edges are deep golden brown, 15-17 minutes. let cool on a wire rack. can be made 2 days ahead. cover tightly.
vanilla cream directions:
bring milk and cream to a simmer in a medium saucepan. meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. add egg yolks; whisk until smooth (mixture will be very thick). whisking consistently, gradually add milk to the yolk mixture. return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. (it took me about 7 minutes to get there). transfer to a blender with butter and vanilla. puree until smooth, 1-2 minutes. transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. chill until set, at least 2 hours. can be made 2 days ahead.
salty bourbon caramel directions:
stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6-8 minutes. remove caramel from heat; whisky in remaining 1/4 cup of cream (*i find that this works best at room temp), butter, and salt (mixture will bubble vigorously). let cool for 5 minutes; whisk in remaining 1/2 tablespoon bourbon and vanilla. let bourbon caramel cool slightly. can be made ahead.
using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. cover and chill, re-whisk before serving
spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. slice bananas into 1/4" thick rounds. layer half of the bananas over pastry cream. top with 1 1/2cups pastry cream. arrange remaining bananas over; top bananas with remaining pastry cream. garnish with whipped cream, and reserved ground peanuts. serve with room temperature bourbon caramel.
ORIGINAL RECIPE FOUND HERE.